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Lemony Polenta Cake

Global.Potpourri's picture
Ingredients
  Unsalted butter 6 Ounce, softened (175 Grams)
  Golden caster sugar 8 Ounce (250 Grams)
  Ground almonds 4 Ounce (125 Grams)
  Eggs 2 , beaten
  Lemon 3 , finely grated rind and juice (Of 3 Lemons)
  Polenta flour 3 Ounce (75 Grams)
  Plain flour 2 Ounce (50 Grams)
  Baking powder 1⁄2 Teaspoon
  Almond flakes 2 Tablespoon
Directions

Grease and line a 15 cm (6 inch) spring-form tin with greaseproof paper.
Beat together the butter and 175 g (6 oz) of the sugar until pale and creamy.
Stir in the almonds, eggs and rind and juice of 1 lemon.
Add the flours and baking powder, and stir in gently until combined.
Turn into the tin, level the surface and sprinkle with the flaked almonds.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 30 minutes until risen and just firm.
Meanwhile, put the remaining lemon rind and juice in a small saucepan with the remaining sugar and heat gently until the sugar dissolves.
Spoon over the cake and serve warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon
Interest: 
Party
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
8

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